The sweetest thing. Make hours ahead to chill in the fridge!
For the flapjack base:
4 oz butter (plus a tiny bit extra for greasing)
3 oz light brown sugar
2 heaped tablespoons golden syrup
7 oz porridge oats
For the filling:
200g/7oz cooking white chocolate, broken up into small pieces
300g/10½oz full-fat cream cheese (ideally at room temperature)
300ml/10fl oz double cream
2 tsps lemon juice
1 tsp vanilla extract
First, make the flapjack base:
Grease out your oven dish with a little butter (my oven dish measures approx 8 inches across).
Put the butter into a large saucepan on a low heat. As it starts to melt, add the golden syrup and sugar and stir for a few minutes until it’s bubbling, smooth, dark and molten. Measure out the oats. Remove the butter mix from the heat and add the oats to the saucepan and mix until the oats are completely covered in the melted butter. Pour the flapjack mix into the oven dish and carefully flatten it out with a palette knife or a spatula (or the back of a spoon!) until it’s level.
Put the dish into the oven for about 10-15 minutes until golden brown.
To make the filling, gently melt the white chocolate in a heatproof bowl sat over a saucepan filled with a few centimetres of just boiled water on a low heat. Make sure the base of the bowl isn’t touching the water. Take it off the heat when there are a few cubes of chocolate left intact in the melted chocolate, and stir. Leave to cool for about 15 minutes.
Beat the cream cheese with a spoon in a large bowl until it is soft and pliant. Gently fold in the cooled melted white chocolate.
Softly whip the cream until it is thickened but the peaks don’t hold their shape from the whisk, then fold it into the white chocolate mixture in three batches.
Add the lemon juice and vanilla extract and fold these in, then pour and scrape the mousse-like white chocolate-cream-cheese mixture into the flapjack-lined tin. Smooth the top, cover the tin with pvc-free cling film and refrigerate overnight (or at least 3 hours) before serving.
When ready to serve, remove from the fridge for about 10 minutes before slicing it up.
This is an adaption of Nigella Lawson’s White Chocolate Cheesecake.
